SHARON SPRINGS GARLIC FESTIVAL

Gildameister Organic Garlic Recipes

POULTRY

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Chicken Picatta Milanese

 

4  chicken breasts -- skin and bones removed

1 cup  bread crumbs

salt and pepper

4 Tbsp clarified butter

1/2 cup  white wine

1/4 cup  lemon juice -- freshly squeezed

2 Tbsp capers

2 Tbsp fresh garlic -- minced

 

Season crumbs with salt and pepper

Cut each chicken breast into 4 equal pieces. Pound the pieces between 2

sheets of waxed paper until the are thin.

Press the chicken fillets into the bread crumbs so that both sides are well

coated. Heat a large skillet until it is very hot.

Add the clarified butter. Add the coated chicken fillets and sauté them for 1

to 2 minutes on each side, or until they are golden brown. Add the wine and

lemon juice, and deglaze the pan. Add the capers and garlic. 

 

Serves 4

 

 

Gilded Chicken Breasts

 

 

This chicken dish is an easy but elegant entrée to serve when unexpected guests arrive. Thyme may be substituted for dried rosemary.

 

Prep Time: 20 minutes

Cooking Time: 30 minutes

 

3/4 cup pine nuts

3/4 cup freshly grated Parmigiano-Reggiano cheese

1 clove garlic

1/4 cup packed, chopped parsley

1 teaspoon dried rosemary

8 boneless, skinless chicken breast halves, trimmed of all fat

8 teaspoons Dijon mustard

1 tablespoon olive oil

 

1. Toast the pine nuts in a 300º oven until golden, about 5 minutes. Combine nuts and next four ingredients in a food processor and chop coarsely, or by hand. Place in a large flat pan.

 

2. Brush the top side of each chicken breast with 1 teaspoon of Dijon mustard. Spread nut topping onto mustard coating, distributing the topping evenly among the eight chicken breasts.

 

3. Arrange the breasts, coated-side up, on an olive oil-greased baking sheet. Cover with remaining topping. If desired, sprinkle each chicken piece with a bit more olive oil. Bake at 375º for 25­30 minutes, until golden brown.

 

Serves 8
 

Nutrition Facts Per Serving:

Calories: 275

Fat: 15g

% fat calories: 48

Cholesterol: 79mg

Carbohydrate: 3g

Protein: 34g

 

 

Gin-Gar Chicken

 

Ginger, garlic and chili powder flavor boneless chicken breasts and/or thighs. Yogurt has an amazing ability to keep chicken tender and moist on the grill, as this recipe demonstrates.

 

8 ounces plain yogurt

1" piece ginger root, coarsely chopped

8 garlic cloves, coarsely chopped

1 1/2 teaspoons chili powder

1 1/2 teaspoons salt

2 - 3 pounds boneless, skinless chicken breasts and/or thighs

 

 

In a food processor or blender, blend yogurt, garlic and ginger until smooth.

Add chili powder and salt and blend well.

 

Pound chicken to an even thickness, about 1/2 inch. Pour yogurt mixture over

chicken and marinate refrigerated in covered container, 12 to 24 hours, tossing occasionally.

 

Light a hot fire in a barbecue grill. Remove the chicken from the marinade and grill 4 inches from the heat for about 4 - 5 minutes per side or until cooked. The chicken is done when it is uniformly browned and firm to the touch.

 

Yield: 8 servings

 

 

Garlic Roasted Chicken with Herb-Lemon Gravy

 

Ingredients:

 

One 3 lb, 8 oz chicken, skinned

1 medium onion, halved

4 rosemary sprigs

1 medium lemon, halved

4 thyme sprigs

6 garlic cloves, peeled

1 cup low-sodium chicken broth

2 tablespoons lemon juice

1 tablespoon cornstarch

2 tablespoons dry white wine

1 tablespoon minced scallion

1 tablespoon reduced-sodium soy sauce

1/4 teaspoon dried sage leaves (optional)

 

Preheat oven to 400 degrees.  Spray broiler rack in roasting pan with nonstick cooking spray.  Remove chicken giblets and neck from body cavity.  Rinse chicken with cold running water inside out; pat dry with paper towels.  Arrange lemon halves, onion, rosemary, thyme and garlic in body cavity.  With poultry string tie legs together.  Transfer chicken, breast side up, to rack in roasting pan.  Roast 30 minutes.  Pour broth and lemon juice over chicken. Reduce heat to 325 degrees.  Make a foil tent over chicken.  Roast about 1 hour longer, basting frequently, until meat thermometer inserted into center of inner thigh (not touching bone), reaches 180-185 degrees).  Transfer

chicken to carving board.  Let stand 15 minutes.  Meanwhile, pour pan juices into a medium saucepan, reserving 1 tablespoon liquid.  In small bowl, with whisk, dissolve cornstarch in reserved liquid.  Add 1/4 cup water, wine, scallion, soy sauce and sage to saucepan.  Bring to a boil, boiling for 5 minutes.  Reduce heat to low.  Whisk in dissolved cornstarch.  Cook, stirring constantly, about 1 minute until gravy thickens.  Carve chicken and serve with gravy.

 

Makes 6 Servings

 

PER SERVING:  195 Calories, 26 g Protein, 7 g Fat, 6 g Carbohydrate, 185 mg

Sodium, 76 mg Cholesterol, 0 g Fiber

Grilled Chicken Quesadillas
 

Ingredients: 

 

4 skinless boneless chicken breasts

1 jar roasted red peppers, drained and thinly sliced

2 small green onions, thinly sliced

1 1/2 cup or more Monterey jack cheese

3/4 cup cilantro leaves

8 flour tortillas

 

Chicken Marinade

 

1/2 cup lime juice

1/4 cup olive oil

3 cloves garlic, minced

1 jalapeno pepper, in 1/8" slices

1/4 cup chopped fresh cilantro

dash salt

dash pepper

 

Marinade

Combine lime juice,olive oil, garlic, jalapeno, cilantro, salt and pepper. Pour over chicken breasts. Marinate at least 2 hours. Remove chicken from marinade and grill.

 

Quesadillas
 

In a large fry pan, add 1/2 tablespoon of oil to coat pan. Place tortilla in the pan and add one thinly sliced grilled chicken breast, one-fourth of the roasted peppers, green onion, cheese, and cilantro; top with second tortilla. Cook for 2 minutes, then flip quesadillas and cook for another 2 minutes. Slide quesadilla on to a plate or rack.

 

Slice each quesadilla into fourths or eighths and serve with favorite toppings.

LEMON CHICKEN CASSEROLE

GARLIC CHICKEN LO MEIN

 

Ingredients for 6 Servings:

2 large Chicken breast halves, skinned and boned

1 tbsp Sherry, dry

2 tbsp Cornstarch

2 large Garlic cloves, minced

1 cup Chicken broth

4 tsp Vinegar, white

½ tsp Pepper, red, flakes

8 oz Vermicelli, uncooked

2 tbsp Oil, vegetable

1  Carrot, julienned

1 large Pepper, bell, green, julienned

3 tbsp Soy sauce

 

Procedures:

1. Cut chicken into thin strips.

2. Blend sherry, 1 tablespoon cornstarch and garlic in small bowl; stir in chicken.

3. Let stand 10 minutes.

4. Combine broth, vinegar, red pepper and remaining 1 tablespoon cornstarch; set aside.

5. Cook vermicelli according to package directions, omitting salt.

6. Meanwhile, heat 1 tablespoon oil in hot wok or large skillet over medium-high heat.

7. Add chicken and stir-fry 3 minutes; remove.

8. Heat remaining oil in same pan over high heat.

9. Add carrots and green bell pepper; stir-fry 2 minutes.

10. Add chicken and broth mixture.

11. Cook, stirring, until mixture boils and thickens.

12. Remove from heat; stir in soy sauce.

13. Drain vermicelli; arrange on serving platter and top with chicken and vegetable mixture.

 

Garlic Butter Chicken Strips

 

1 pound chicken strips

2 sticks butter

1 (14oz.) can chicken broth

1 whole garlic bulb, chopped

1 cup flour

½ teaspoon salt

¼ teaspoon pepper

 

Add one stick butter and garlic to the can of chicken broth in a medium sauce pan. Bring to a boil, turn down to a simmer. and cook for 10 to 15 minutes. Mix flour with salt and pepper, coat chicken strips a few pieces at a time.

Melt remaining stick of butter in a skillet and brown the chicken strips on both sides.

Put chicken strips in a 2 qt. casserole dish, add the chicken broth mixture to the skillet bring to a boil and simmer for a few minutes. Pour over chicken in casserole and cook in a 350 oven 30 minutes. Serve over hot cooked rice.

Tomato - Herb Chicken

 

¼ cup fat free chicken broth

1 small onion, chopped

4 garlic cloves, minced

8 ounce can tomato sauce

½ cup light corn syrup

¼ cup red wine vinegar

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon white pepper

4 boneless chicken breasts, skinless

 

1. In large nonstick skillet, heat broth over medium heat. Sauté onion and garlic for 2 minutes or until tender. Add tomato sauce, syrup, vinegar, oregano, basil and pepper to onion mix. Bring mixture to boil and reduce heat, stirring occasionally.

2. Add chicken to sauce and simmer 15 minutes, stirring occasionally.

3. Turn chicken and simmer an additional 30 minutes or until chicken is tender, stirring occasionally. Serve hot.

 

Makes 4 servings; Per serving: 270 Calories, 3 Fat Grams

 

 

 

Balsamic Chicken With Vegetables

 

vegetable cooking spray

2 teaspoons vegetable oil

8 chicken thighs (about 2 pounds), skinned

6 tablespoons balsamic vinegar, divided

¼ teaspoon salt

4 teaspoon dried whole thyme, divided

3 large cloves garlic, minced

2 cups whole baby carrots (about 5 pounds)

1 large red bell pepper, cut into 1-inch pieces

8 small unpeeled round red potatoes (about 1 pound), halved

1 small onion, quartered

2 tablespoons all-purpose flour

4 cups water

1 cup canned low-sodium chicken broth

1/8 teaspoon pepper

 

Coat a large Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add chicken and cook 3 minutes on each side or until lightly browned. Remove pan from heat. Drizzle 3 tablespoons vinegar over chicken and sprinkle with salt, 2 teaspoons thyme, and garlic. Add remaining 3 tablespoons vinegar, carrots, and next 3 ingredients to pan. Cover and bake at 400 degrees F for 40 minutes or until chicken and vegetables are tender. Remove chicken and vegetables with a slotted spoon, reserving cooking liquid; set aside. Place flour in a bowl. Gradually add 4 cups water, stirring with a wire whisk until blended; add to reserved cooking liquid. Add remaining 2 teaspoon thyme, broth, and pepper; stir well. Bring mixture to a boil over medium-high heat and cook 4 minutes or until thickened and bubbly, stirring constantly. To save: spoon chicken mixture and gravy into separate airtight containers; stores in freezer up to 2 weeks. To serve, thaw in refrigerator. Place chicken mixture in a Dutch oven; cover and bake at 350 degrees F for 30 minutes or until thoroughly heated. Spoon gravy into a small saucepan; cook over medium-low heat 7 minutes or until thoroughly heated, stirring occasionally with a wire whisk. Serve with chicken mixture.

 

Serves: 4

 

 

Chicken Lo Mein

 

Estimated Time: 40min

 

4 each chicken breast, boneless, skinless, cut into thin strips

2 cup canned chicken broth, low-sodium

5 teaspoons granulated sugar

3 tablespoons rice wine vinegar

½ cup soy sauce

1 tablespoon sesame oil

½ teaspoon freshly cracked black pepper

2 tablespoons cornstarch

¾ pound linguine

2 tablespoons vegetable oil

2 tablespoons ginger, minced

3 garlic cloves, minced

½ pound shiitake mushrooms, sliced

1 bunch scallions, sliced fine on the diagonal

1 tablespoon cilantro, chopped

 

Preparation:

1. Combine chicken with half of the sugar, 2/3 of the vinegar, and 1/3 of the soy sauce in a medium-sized mixing bowl. Set aside to marinate.

2. Combine chicken broth, sesame oil, pepper, remaining sugar, vinegar, and soy sauce in another bowl and whisk well to blend into a sauce. In a small bowl or cup, dissolve cornstarch in some of the sauce. Whisk the cornstarch mixture back into the bowl of sauce; reserve.

3. Cook linguine noodles in boiling salted water until tender, about 8-10 minutes; drain.

4. Heat vegetable oil in a wok or pan over high heat until it smokes.

 

Serves: 4

 

 

Chicken Breasts with Curried Apple Stuffing

 

2 teaspoons vegetable oil, divided

¼ cup finely chopped onion

2 tablespoons finely chopped celery

1-3/4 cups chopped peeled Granny Smith apple (about ¾ pound)

1-3/4 teaspoons curry powder, divided

¼ cup golden raisins

½ teaspoon minced garlic

1 (10-1/2-ounce) can low-salt chicken broth, divided

4 (4-ounce) skinned, boned chicken breast halves

¾ cup apple juice

1 large garlic clove, minced

1 teaspoon cornstarch

1 teaspoon water

 

Instructions

 

1. Heat 1 teaspoon oil in a non-stick skillet over medium-high heat. Add onion and celery; sauté 5 minutes or until tender. Add apple and 1 teaspoon curry powder; sauté 3 minutes or until apple is tender. Stir in raisins, ½ teaspoon minced garlic, and 1/3 cup broth; cook 4 minutes or until liquid almost evaporates. Spoon apple mixture into a small bowl; set aside.

2. Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff about ¼ cup apple mixture into each pocket.

3. Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until done. Remove chicken from skillet; set aside.

4. Add ¾ teaspoon curry powder, remaining broth, apple juice, and garlic to skillet. Bring to a boil; cook 5 minutes or until reduced to 1 cup.

5. Combine cornstarch and water; stir well. Add to broth mixture in skillet; stir with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until heated. Serve sauce with chicken. Yield: 4 servings (serving size: 1 chicken breast half and ¼ cup sauce).

 

 

 

Stuffed Squab
PICCIONE RIPIENO

4 squabs
1/4 lb. top round of veal
1/4 lb. pancetta
1/4 lb. proscuitto, diced
1/4 lb. cooked pickled tongue diced
1/4 lb. butter
1/2 onion, chopped
1/2 carrot, chopped
1/2 stalk celery chopped
6 cloves Garlic
1/2 glass Marsala
2 Tbs. grated parmigiano
2 bay leaves
salt
pepper

Bone, wash and pat dry the squab.
Grind the veal and the pancetta and mix with the proscuitto and tongue, diced. Brown the vegetables in half the butter. Salt, pepper add the ground and chopped meats, and cook for 15 minutes over medium head. Add Marsala and parmigiano, mix well and remove from heat. Cool.
Fill the squab with the stuffing and secure with caul fat in such a manner as to prevent the stuffing from falling out. Place them in a greased baking pan with the remaining butter, a few bay leaves and salt. Let cook in oven at 450 F. for about 45 minutes, turning them frequently. Remove from caul fat, slice and serve with roasted potatoes. 

Herb-Garlic Chicken

 

(This simplified version of the classic roast chicken with 40 cloves of garlic uses chicken breasts & cooks on top of the stove in less than half the time of the original.)

6 (6 oz.) skinned chicken breast halves

½ tsp. salt

¼ tsp. pepper

2 tsp. vegetable oil, divided

40 cloves garlic, peeled (about 5 whole garlic heads)

1 c. dry white wine OR chicken broth

1 c. chicken broth

½ tsp. dried herbes de Provence or thyme

 

Sprinkle chicken with salt & pepper. Heat 1 tsp. oil in a Dutch oven over med-high heat. Add half of chicken; cook 3 min. on each side or until browned. Remove from pan. Repeat procedure with 1 tsp. oil & remaining chicken. Add garlic to pan; cook 4 min. or until lightly browned, stirring frequently. Add wine, broth & herbes de Provence, scraping pan to loosen brown bits. Return chicken to pan; cover, reduce heat, and simmer 30 min. or until chicken is tender.

Cajun Chicken Fingers

 

4 Boneless Chicken Breasts

2 tsp.. lemon juice

1/3 cup mayonnaise

½ tsp. Worcestershire sauce

¼ tsp. dry mustard

1 clove minced garlic

½ cup fine dry bread crumbs

¼ cup cornmeal

1 tsp. paprika

½ tsp. oregano

pinch cayenne pepper

½ tsp. pepper

salt

Cut chicken on diagonal into ½" strips. Set aside. In small bowl, combine lemon juice, mayonnaise, Worcestershire sauce, mustard and garlic; set aside. In a pie plate, combine remaining ingredients mixing well. Dip chicken in mayonnaise mixture, then into bread crumbs, pressing to coat. Arrange ½ chicken fingers on microwave rack. Microwave uncovered at high for 2-3 minutes or until no longer pink inside rotating once. Cook second batch and transfer to serving dish. Season with salt. 

Serves 4.

 

Dipping Sauce:

 

¼ cup plain yogurt

¼ cup mayonnaise

2 tbsp  red pepper jelly

Combine all ingredients and serve with the chicken fingers.

 

 

 

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